This is a gluten-free, but not grain-free recipe.
For my sweet and savory paleo stuffing recipe, clickHERE

Are you a card carrying member of the paleo police? Well then jackpot. I’m totally busted. The following recipe is not grain-free, and is made with actual bread. Gluten-free bread of course, I haven’t completely lost it.

If you’ve been to this blog before, you probably know that I am mostly paleo. I’m not religious about it, and I’ve found a balance that works for me. I strongly believe that food should bring nourishment and joy. For me, one really can’t exist without the other.

So I woke up on Monday with a hankering to create a sourdough stuffing for this years’ Thanksgiving, just because. So I headed to the best little market in the sunset, Noriega Produce, and picked myself up a loaf of Bread SRSLY gluten-free sourdough. (If you’re not local, you can have this extremely legit San Francisco sourdough shipped to you).

Please note that I’m not suggesting that you purchase a loaf of highly processed gluten-free bread with 37 ingredients for this recipe. We’re still talking real food here, yes? Get the good stuff. It’s worth it!

If my other favorite stuffing wasn’t mostly pork, I might have added prosciutto to this one. But for the sake of balance, I thought it would be nice to have a meat-free option. It would be a lovely addition, though, if you’d like to add some to yours.

And yes; I know that technically if it’s not actually stuffed in the turkey, it’s called dressing. I really can’t explain why, but unless it’s going on a salad, that word just doesn’t feel right to me. No one ever says “My favorite dish at Thanksgiving is dressing”, even if their favorite thing is stuffing that’s cooked in a casserole dish instead of in a turkey. Right?!

Chop the hazelnuts by hand, or pulse them several times in a food processor to get them finely chopped. Toast in the oven for 5-7 minutes, or until fragrant. Set aside.

In a large skillet, melt half of the butter over medium heat. Add the onion and celery to the pan and stir to mix with the butter. Add the salt after a few minutes, which will help bring the liquid out of the vegetables. You want them to sweat, not brown, so turn down the heat if they are cooking too fast, and stir it often. After 10-12 minutes, the vegetables should be pretty soft.

Add the pears and cherries to the pan, and cook for another 3 minutes, stirring often.

In a large bowl, mix together the bread, herbs, broth, hazelnuts, vegetables and fruit. Pour into the prepared baking dish.

Dot the top with the remaining butter.

Bake for 25 minutes covered, and then 35-40 uncovered.

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9 Comments

AndieNovember 15, 2013

This looks like a great recipe! I am enjoying following your blog and Twitter. I know you can’t please everyone, but I’m just not thrilled about the gluten free breads you’re showcasing. The ingredients are mainly hard core starches that are still rough on one’s system. And, this company uses guar gum (totally unnecessary), another huge irritant on the gut. I was really hoping for a link to something I could use. For now, I’ll stick to baking with einkorn flour or buying real sourdough, with very few ingredients, from a local bakery. Thanks for the recipe.

Thanks Andie, I’m glad you’re enjoying the blog. Sorry you don’t like my choice of GF bread, but I’ve done plenty of research and feel good about making an informed decision about every food item I purchase. Bread SRSLY is made the right way, and with the exception of guar gum, is the cleanest GF bread on the market. And like Roo mentions above, they have a guar gum free option, too. I can’t eat any wheat, ever, but You’re welcome to make this recipe with whatever kind of bread you’d like!

I eat grain-free, but most of my family does not, and they’re who I’m cooking for on Thanksgiving. I haven’t decided about stuffing yet, but I did place my first order with Bread SRSLY yesterday, most on your recommendation. I love the way you describe it.

Seriously good bread from Bread SRSLY! Made this stuffing for Thanksgiving and it was a big hit. I have been missing stuffing for the past 5 years since going Paleo. I consider the bread a once in awhile treat and enjoyed every bite.

Great Recipe! I’m a big fan of GL-free bread and I must say that I really love all your recipes. I am following all your posts here on your blog and on twitter. Thanks for sharing all these awesome recipes. Xoxo